Creamy Chorizo and Halloumi Pasta
Golden browned halloumi cheese and smoky chorizo tossed in a velvety garlic and double cream sauce with Greek yogurt. Served over tender rigatoni pasta for a rich, comforting, egg-free dinner.
Prep
10 min
Cook
15 min
Total
25 min
Makes
6 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Large pot
Time saver
Store leftover portions in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the cream sauce.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 11 steps complete
Next: Bring a large pot of water to…
- 01
Bring a large pot of water to…
Bring a large pot of water to a boil over high heat.
Tap card to mark done - 02
Add 500g rigatoni pasta to the boiling…
Add 500g rigatoni pasta to the boiling water and cook for 10 to 12 minutes until al dente, reserving 120ml (1/2 cup) of cooking water before draining.
Look for: al dente, reserving 120ml (1/2 cup) of cooking water before draining
Tap card to mark done - 03
Heat a large skillet over medium heat…
Heat a large skillet over medium heat and add 120g diced chorizo.
Tap card to mark done - 04
Cook the chorizo for 3 to 4…
Cook the chorizo for 3 to 4 minutes, stirring occasionally, until it releases its oils and turns lightly crisp.
Look for: it releases its oils and turns lightly crisp
Tap card to mark done - 05
Remove the chorizo from the skillet using…
Remove the chorizo from the skillet using a slotted spoon, leaving the fragrant oils in the pan.
Tap card to mark done - 06
Add 225g cubed halloumi cheese to the…
Add 225g cubed halloumi cheese to the same pan in a single layer.
Tap card to mark done - 07
Fry the halloumi over medium-high heat for…
Fry the halloumi over medium-high heat for 2 to 3 minutes per side until light golden brown, then transfer to the plate with the chorizo.
Look for: light golden brown, then transfer to the plate with the chorizo
Tap card to mark done - 08
Reduce heat to low
Reduce heat to low, add 4 minced garlic cloves to the pan, and saute for 1 minute until fragrant without burning.
Look for: fragrant without burning
Tap card to mark done - 09
Stir in 120ml double cream
Stir in 120ml double cream, 150g Greek yogurt, and 60ml of the reserved pasta cooking water, stirring gently until smooth and combined.
Look for: smooth and combined
Tap card to mark done - 10
Add the cooked rigatoni
Add the cooked rigatoni, crisp chorizo, and browned halloumi into the sauce, tossing gently for 2 minutes over low heat until everything is evenly coated and heated through. Add additional pasta water if needed to adjust the sauce consistency.
Look for: everything is evenly coated and heated through
Tap card to mark done - 11
Divide into 6 equal portions and serve…
Divide into 6 equal portions and serve immediately.
Ready when: everything is assembled and ready to enjoy
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